TRAN, K. M., & HOANG, O. T. (2025). Impact of Drying Temperature and Duration on Nutritional, Functional, and Microbial Qualities of Almond Bagasse. Current Research in Nutrition & Food Science, 13(3), 1294-1308.
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Chicago Style (17th ed.) Citation
TRAN, KHUE MINH, and OANH THI HOANG. "Impact of Drying Temperature and Duration on Nutritional, Functional, and Microbial Qualities of Almond Bagasse."
Current Research in Nutrition & Food Science 13, no. 3 (2025): 1294-1308.
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MLA (9th ed.) Citation
TRAN, KHUE MINH, and OANH THI HOANG. "Impact of Drying Temperature and Duration on Nutritional, Functional, and Microbial Qualities of Almond Bagasse."
Current Research in Nutrition & Food Science, vol. 13, no. 3, 2025, pp. 1294-1308.
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Warning: These citations may not always be 100% accurate.